1In a Dutch oven or heavy pot over medium heat, fry the bacon until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a bowl. Pour off all but 1 to 2 tablespoons of the fat, if necessary, and return the pan to medium-high heat.
2Add the onion and celery and cook, stirring, until softened, about 8 minutes. Add the potatoes, broth, and 1 teaspoon salt; stir to mix well. Bring to a boil, partially cover, reduce the heat to low, and simmer until the potatoes are tender, about 20 minutes. Add the corn, stir, then partially cover and simmer for another 15 minutes.
3Stir in the cream, and let the soup warm over medium-low heat. Taste and adjust the seasoning with salt and pepper.
Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric, and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
How to Make Sweet Potato and Chickpea Cakes with Avocado Salsa
We love the flavors in Sweet Potato and Chickpea Cakes with Avocado Salsa for a meatless weeknight meal. Onion and spicy jalapeño contrast the naturally sweet potatoes.
Easy Potato Skins
Loaded potato skins are a perfect package: crunchy scooped-out spud shells filled with gooey, melted sharp cheddar cheese, crispy bacon, and tangy sour cream. A classic bar snack or game day food, these are great any other time too, including for an easy dinner (just add a salad if you feel the need for a little more green than what the chives bring to the table).
Sweet Potato Casserole
This is not your mother's sweet potato casserole (and that's a good thing). This version is only lightly sweetened, tender rather than gloppy or mushy, and accented with a hint of ginger. It's still topped with browned, gooey marshmallows, though, because some traditions are worth sticking to.